Louisiana Dark Roux

3 cups peanut or vegetable oil
4 ½ cups flour

1.    Preheat oven to 400°F.
2.    In a 12” cast-iron skillet or heavy aluminum sauté pan, heat peanut oil on medium-high heat for 10 minutes.
3.    Slowly whisk in flour until completely incorporated.
4.    Cook for 15 minutes stirring constantly until roux begins to brown slightly.
5.    Place in pre-heated oven and cook for 1 hour stirring every 15 minutes.
6.    Allow roux to cool before using in gumbo. Can be stored in an airtight container and frozen.

Recipe: Chef Patrick Mould chefpatrickmould.com Photo: Denny Culbert